A delightful summer dessert with the freshness of lemon that everyone in the family will love. When zesting the lemons make sure you avoid the white pith, which will impart a bitter flavor.
1 1/4 cups all-purpose flour
1/2 cup confectioners’ sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 12 pieces
4 large eggs
3 large egg yolks
1 cup granulated sugar
1 tablespoon grated zest plus 2/3 cup juice from 4 lemons
2 tablespoons unsalted butter, cut into 2 pieces
2 tablespoons heavy cream Confectioners’ sugar
1. For the crust: Adjust rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil, leaving overhang on all sides.
2. Pulse flour, sugar, and salt in food processor 2 to 3 times. Add butter and pulse until mixture resembles coarse meal (some pea-sized pieces of butter will remain) and will stick together if squeezed into ball, about fifteen 1-second pulses. Sprinkle dough into prepared pan and press in even layer. Bake until light golden brown, 15 to 20 minutes.
3. For the filling: While crust is cooling, whisk eggs, yolks, sugar, and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, 8 to 10 minutes. Press through fine-mesh strainer into medium bowl. Stir in butter and cream.
4. Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, at least 1 hour, then, using foil overhang, lift bars from pan and cut into 9 squares. Dust with confectioners’ sugar just before serving. (Squares will keep in airtight container in refrigerator for 3 days. Redust with confectioners’ sugar before serving.)